Name: Gingerbread Cheesecake Cookies Recipe
Prep time: 1 h 30 min
Cook time: 12 min
Total time: 1 h 42 min
Cuisine: American
Ingredients: 6 oz (170 g) cream cheese, cold; 3 tbsp (38 g) granulated white sugar; 1/2 tsp vanilla extract; 6 tbsp (75 g) granulated white sugar; 1/2 tsp ground ginger; 1/2 tsp ground cinnamon; 1/8 tsp ground allspice; 1/8 tsp ground nutmeg; 1/8 tsp ground cloves; 2 1/2 cups (313 g) all-purpose flour, spooned and leveled; 2 1/2 tsp ground ginger; 2 1/2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground allspice; 1/4 tsp ground cloves; 1/2 tsp salt; 1/2 tsp baking soda; 3/4 cup (168 g) unsalted butter, softened; 3/4 cup (165 g) light brown sugar, packed; 2 egg yolks, at room temperature; 1 tsp vanilla extract; 1/3 cup (113 g) unsulphured molasses

There’s something utterly magical about combining warm holiday spices with creamy cheesecake — that’s exactly what the Gingerbread Cheesecake Cookies Recipe delivers. These cookies bring together soft gingerbread dough swirled around luscious cheesecake centers, creating a chewy, tangy, and perfectly spiced treat that’s hard to resist once you try them.

The image shows a stack of four soft ginger cookies, each broken in half to reveal a creamy white filling inside. The cookies are thick with a slightly cracked surface and a warm brown color, with a soft and chewy texture around the creamy center. The stack is placed on a light brown surface with white marbled texture, surrounded by whole cookies and festive decorations including a red and green plaid ribbon and small gingerbread figures in the blurred background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gingerbread Cheesecake Cookies Recipe
Top Tip
How to Serve Gingerbread Cheesecake Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gingerbread Cheesecake Cookies Recipe

Why You'll Love This Recipe

I grew up loving classic gingerbread cookies, but adding a cheesecake surprise inside? Game changer. Every bite is a delightful mix of spicy, creamy, and buttery goodness that feels like a festive hug from your oven. Trust me, you’ll want to keep these cookies handy all season long.

Unique Flavor Combo: The marriage of spiced gingerbread with tangy cheesecake makes these cookies stand out from ordinary holiday treats.
Soft and Chewy Texture: These cookies stay tender and moist thanks to the rich cream cheese filling and molasses in the dough.
Perfectly Portable: They hold up well for gifting or enjoying with a warm drink—no frosting needed!
Impress Your Guests: The cheesecake center feels fancy, but these cookies are surprisingly simple to make once you know the steps.

The image shows a pile of round brown cookies with a sugar sprinkle on top, each having a slightly cracked and textured surface. Mixed in among these cookies are two small gingerbread men decorated with white icing, showing smiles, buttons, and zigzag lines on arms and legs. There is a red and green plaid ribbon weaving through the cookies, along with a small red glittery ornament ball and a gold shiny ornament ball near the top. All items rest on brown parchment paper over a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Gingerbread Cheesecake Cookies Recipe plays a specific role that leads to that perfect balance between spice, softness, and creamy richness. Here’s why I love them together—and how to shop smart.

Flat lay of a block of cold cream cheese beside a small white ceramic bowl filled with granulated white sugar, a small white bowl holding rich dark molasses, a few whole light brown eggs with clean shells, a mound of soft unsalted butter, a heap of all-purpose flour, a small white bowl with a golden light brown sugar, a small white bowl with a warm-toned blend of ground ginger, ground cinnamon, ground allspice, ground nutmeg, and ground cloves, and a tiny white bowl containing fine baking soda, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cream cheese: Using cold cream cheese helps maintain the cheesecake filling’s shape when you freeze it before baking.
Granulated sugar (for filling and spice): The sugar dissolves in the cream cheese for a smooth filling and adds sweetness to balance the spices.
Vanilla extract: A subtle flavor booster that deepens both the filling and cookie dough flavors.
Ground ginger, cinnamon, allspice, nutmeg, cloves: This iconic blend gives gingerbread its warm, cozy character—be sure to measure carefully for the right spice punch.
All-purpose flour: The sturdy base of the cookie, just enough to hold moisture but not too dense.
Unsalted butter: Softened butter creamed with sugars creates a tender, melt-in-your-mouth texture.
Light brown sugar: Adds moisture and a hint of caramel that’s essential in gingerbread cookies.
Egg yolks: Provide richness and help the dough hold together while keeping it soft.
Unsulphured molasses: This deep, dark syrup gives the dough its signature gingerbread flavor and beautiful color.
Baking soda and salt: Balance leavening and flavor for even baking and a touch of savory depth.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Gingerbread Cheesecake Cookies Recipe is how easy it is to personalize the flavors. Whether you want to dial up the spices or make it dairy-free for your crew, there’s room to play here.

Spice it up: I sometimes add a pinch of cayenne or extra cloves for a spicier kick that surprises guests in the best way.
Dairy-free adaptation: Try swapping cream cheese for a vegan cream cheese alternative and use coconut oil instead of butter for a plant-based version.
Chocolate lovers’ tweak: Mix mini chocolate chips into the dough for a melty surprise alongside the cheesecake.
Seasonal twist: Around Christmas, I sprinkle some coarse sugar or crushed candy canes on top right after baking for festive sparkle.

Step-by-Step: How I Make Gingerbread Cheesecake Cookies Recipe

Step 1: Make and Freeze the Cheesecake Filling

Start by whipping cold cream cheese with sugar and vanilla until it’s smooth and fluffy. I like to use an electric mixer because it easily dissolves the sugar and gives a silky texture. Then, scoop the mixture into small balls (about 2 teaspoons each) on parchment paper and pop them in the freezer. Freezing these solid helps the cheesecake hold shape inside the cookies instead of melting out during baking—this is key for that perfect gooey center.

Step 2: Prepare the Spiced Sugar

While the cheesecake sets, mix granulated sugar with ground ginger, cinnamon, allspice, nutmeg, and cloves for the spiced sugar coating. This not only adds a sweet crunch to the cookies but also amps up the warm spice notes in every bite—highly recommended to elevate the flavor!

Step 3: Mix the Gingerbread Dough

Whisk your dry ingredients together first — flour, spices, baking soda, and salt — and then cream butter and brown sugar until fluffy. Add egg yolks, molasses, and vanilla for that signature gingerbread richness. Combine wet and dry ingredients gently so the dough stays soft but well mixed. I find using a stand mixer with a paddle attachment speeds this along and gets an even texture every time.

Step 4: Assemble the Cookies

Scoop out the dough using a 2-tablespoon measure, roll it into a ball, then flatten slightly. Place a frozen cheesecake ball in the center, wrap the dough around completely, and roll gently to seal. This step can be a little sticky, but keeping the cheesecake frozen makes it much easier. Roll the cookie dough balls in the spiced sugar mix so each cookie gets that gorgeous speckled coating.

Step 5: Bake and Cool

Bake the cookies in batches on parchment-lined sheets at 350°F for about 11 to 12 minutes. The cookies should puff slightly and set on the edges but still look soft in the center. Let them cool on the tray for about 10 minutes before transferring to a wire rack to cool completely. This resting time lets the cheesecake center firm up nicely without drying out the cookie exterior.

Top Tip

From my experience, freezing that cheesecake filling before assembly completely transforms the outcome. Without this step, you risk a melty mess and less defined cheesecake pocket. Plus, rolling the dough balls in spiced sugar right before baking locks in flavor and adds a delightful texture you won’t want to miss.

Freeze Cheesecake Filling: Always freeze the filling balls solid before wrapping them in dough for a neat, creamy core.
Use a Cookie Scoop: Measuring dough in small uniform portions helps cookies bake evenly and look professional.
Roll Twice: First flatten the dough, then seal fully around the cheesecake ball, and finally roll into a smooth ball again to prevent oozing.
Don’t Overbake: Remove cookies when they look just set but still soft. They’ll firm up as they cool for maximum tenderness.

How to Serve Gingerbread Cheesecake Cookies Recipe

Gingerbread Cheesecake Cookies - Serving Suggestion

Garnishes

To keep things simple and let the flavors shine, I usually skip heavy frosting on these cookies. Instead, a light dusting of powdered sugar or a quick drizzle of melted white chocolate makes them look festive and adds a little sweet contrast without overshadowing the spice.

Side Dishes

These cookies pair wonderfully with warm drinks like mulled cider, chai latte, or a classic hot chocolate. I love serving them alongside a cozy cup of coffee during holiday gatherings—it’s the perfect balance of sweet and spice!

Creative Ways to Present

For holiday parties, I’ve had great luck stacking these cookies on a tiered plate or arranging them around a small bowl of spiced cream cheese dip. Tying them in little cellophane bags with a jingle bell and festive ribbon makes an adorable edible gift that guests rave about every year.

Make Ahead and Storage

Storing Leftovers

I store leftover Gingerbread Cheesecake Cookies in an airtight container at room temperature for up to three days. They stay wonderfully soft and just as flavorful—though I’ll admit, they rarely last that long in my house!

Freezing

These cookies freeze really well! Just make sure they’re completely cooled, then layer them between parchment paper in a freezer-safe container. They can be frozen for up to three months, making them perfect to bake ahead for holiday parties or gifts.

Reheating

To refresh frozen cookies, I recommend warming them in a preheated 300°F oven for about 5 minutes. This brings back the soft texture and melty cheesecake feel without drying out the gingerbread dough.

Frequently Asked Questions:

Can I use low-fat cream cheese for the filling?

While you can use low-fat cream cheese, the filling may be less creamy and harder to freeze solid. Full-fat cream cheese yields the best texture and flavor for this recipe.

How do I prevent the cheesecake from leaking out while baking?

The key is to freeze your cheesecake filling balls solid before wrapping them in cookie dough. Also, make sure the dough completely encloses each cheesecake ball with no gaps to prevent leakage.

Can I make these cookies ahead and freeze them unbaked?

I recommend freezing the cheesecake filling separately first, then assembling the cookies fresh before baking. Assembling and freezing unbaked dough-wrapped cheesecake can be tricky and risks texture issues.

Can I substitute molasses with maple syrup?

Molasses gives gingerbread its distinct flavor and color, so substituting with maple syrup will change the taste and texture. For authentic gingerbread cookies, it's best to use molasses.

Final Thoughts

This Gingerbread Cheesecake Cookies Recipe is one of those rare finds that perfectly blends nostalgic holiday flavors with a creamy twist that feels like a special treat every time. I’ve baked these for family and friends, and without fail, they get rave reviews and requests to bake them again. When you make a batch yourself, you’ll see just how easy it is to impress with a cookie that’s both festive and indulgent—plus, you get that warm, cozy feeling as the spices fill your kitchen. Go ahead, give these a try; I promise you’ll fall in love.